Effects of yoghurt on haemoglobin levels as a preventive measure against anaemia in adolescents

Abstract Anaemia is a highly prevalent global health issue, affecting approximately 37% of the population. In lower-income countries, the incidence of anaemia among teenage girls is exceptionally high, with around 53.7% of all adolescents affected. The administration of yoghurt enriched with probiotics and long-chain inulin demonstrated the most favourable outcomes regarding iron supplementation, bioavailability, and antioxidant activity. This study aims to assess yoghurt’s efficacy in improving teenagers’ haemoglobin levels. This study employed an experimental approach, utilizing a one-group pretest-posttest design and purposeful sampling of 48 adolescents with anaemia. This treatment group consisted of two groups: group A, which was administered blood supplement tablets (FEe) Group B with yoghurt administration, and group C, which served as the control group without any treatment. Each individual received a daily allocation of 200 ml of yoghurt for two weeks. Before and after yoghurt feeding, haemoglobin levels of the adolescents were checked. The Hb level of adolescents before consumption was found to be 12.6 gr/dl on average, while the Hb level of adolescents who consumed Fe tablets and yoghurt after consumption was 13.1 gr/dl on average. T-test analysis showed a statistically significant difference in haemoglobin levels in adolescents before and after yoghurt consumption. Yoghurt consumption was shown to increase haemoglobin (Hb) levels in adolescents, leading to the conclusion that yoghurt consumption has a positive impact on Hb levels.